DESCRIBING FLAVOR USING FEWER AND SIMPLER “HITS” (HIGH IDENTITY TRAITS) PROFILING: AN EXAMPLE WITH CHEESE
Version of Record online: 19 APR 2010
© 2010 Wiley Periodicals, Inc.
Journal of Sensory Studies
Volume 25, Issue 4, pages 481–493, August 2010
How to Cite
TALAVERA-BIANCHI, M., CHAMBERS IV, E. and CHAMBERS, D. H. (2010), DESCRIBING FLAVOR USING FEWER AND SIMPLER “HITS” (HIGH IDENTITY TRAITS) PROFILING: AN EXAMPLE WITH CHEESE. Journal of Sensory Studies, 25: 481–493. doi: 10.1111/j.1745-459X.2010.00281.x
- Issue online: 1 AUG 2010
- Version of Record online: 19 APR 2010
- Accepted for Publication December 4, 2009
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